How to Make Sweet Potato Pumpkin Pie

Pumpkin pie and Fall just go hand in hand.

After Halloween I like to roast our decorative pumpkins

and make delicious pie.

(Of course I save some pumpkin for Thanksgiving!)

But after Thanksgiving....

even better!!

Simply by adding leftover sweet potato,

pumpkin pie becomes... Sweet Potato Pumpkin Pie!

And it is oh-so-good!

A simple twist on a perennial favorite.

I love that it uses up leftovers in a really fantastic way.

Pie!!!

My kids love the addition of the sweet potato.

Maybe because they don't even notice it.

*wink*

Sweet Potato Pumpkin Pie

Ingredients

1 cup Pumpkin puree (8 oz) - If from a can, be sure it is not spiced.

1 cup Sweet potato puree (use as much as you have leftover - as long as the combination of pumpkin and sweet potato puree equals 2 cups)

2 tbsp Oil (I use canola)

2 Eggs

3/4 cup Milk

2 tbsp All-purpose flour

1/2 cup Sugar

1/4 cup Brown sugar

2 tsp Cinnamon

1/2 tsp Ginger

1/2 tsp Salt

1/4 tsp Ground cloves

dash of Nutmeg

How To

1.  In a large bowl whisk together the first 5 ingredients.

2. Whisk in the remaining ingredients.

3. Pour into a raw pie shell (click here for my easy pie shell from scratch).

4. Turn oven to 425F.  Bake for 10 minutes at that temperature.  Without opening oven, reduce the temperature to 350F.  Bake 40 minutes more.

5.  Remove pie from oven once the center appears set (no longer liquid).  Cracks may appear once cooked.  A toothpick inserted will not come out clean.

Oh. So. Good!

I love the heavenly aroma of the spices blending together as the pie cooks.

Serve warm or cold.

Serve plain, with whip cream or a la mode.

Always good.

Leftovers.

Who knew?

Happy thoughts,

Andrea

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